Photo by Jesse Hendrix-Inman; styled by Stu Plush
Make the most of summer produce with this fresh dish from Brigitte Nguyen, host of The Kentucky Proud Kitchen.
2 ears corn, shucked
1 tablespoon plus ½ teaspoon olive oil, divided
1 cup diced tomato
1 orange bell pepper, diced
¼ cup chopped cilantro
Juice of 1 lime
Hot sauce to taste
Salt and pepper to taste
- Heat a grill pan or outdoor grill to medium. To roast the corn, rub shucked ears of corn with ½ teaspoon of olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook for 8-10 minutes, turning often, until corn is slightly charred and still crisp. Remove from heat and cool briefly.
- Cut off the kernels from the cob and place in a large bowl. Two cobs of corn should yield 1½ to 2 cups of kernels.
- Add the tomato, bell pepper, cilantro, lime juice and remaining olive oil. Toss to combine and season with salt, pepper and hot sauce.